Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and dice 2 large sweet potatoes into 2 cm cubes, then toss them with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet.

2. 2

   Arrange 600 grams of haddock fillets on a separate baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

3. 3

   Roast the sweet potato cubes in the preheated oven for 20 minutes, then add the haddock fillets to the oven and continue to roast both for an additional 12-15 minutes, or until the fish is opaque and flakes easily.

4. 4

   While the fish and sweet potatoes roast, finely dice 1 medium red onion and mince 2 cloves of garlic.

5. 5

   Melt 2 tablespoons of butter in a medium saucepan over medium heat, add the diced red onion and minced garlic, and sauté for 3-4 minutes until softened.

6. 6

   Stir in 2 cups of corn kernels and 1/2 cup of whole milk into the saucepan, bring to a gentle simmer, and cook for 5 minutes, then remove from heat and stir in 3 tablespoons of chopped fresh dill.

7. 7

   Serve the roasted haddock and sweet potato immediately, topped with generous spoonfuls of the warm dill-corn sauce.